Easy Pumpkin Pie Crisp – A Cozy Fall Dessert with Crunchy Topping
If you love the flavors of classic pumpkin pie but want something a little easier and even cozier, this pumpkin pie crisp is your new fall favorite. It takes everything you crave, the creamy, spiced pumpkin filling and tops it with a buttery oat-pecan crumble that adds just the right amount of crunch.
No rolling out dough, no fuss, just a comforting dessert that brings all the warmth of autumn to your kitchen. Perfect for weeknights, holiday gatherings, or anytime you want a slice of fall in a bowl!
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This pumpkin pie crisp is the kind of dessert that makes you want to curl up with a blanket and a warm drink. It’s simple to whip up, full of seasonal spice, and hits that perfect balance of creamy and crunchy.
How to Make Pumpkin Pie Crisp
Here are the ingredients you need to make this pumpkin pie crisp, plus step by step instructions for how to make it.
Ingredients
Pie Layer
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Pecan and Oat Topping
- 1 cup all-purpose flour
- ¾ cup old fashioned oats
- ½ cup brown sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
Step by Step Instructions
1. Preheat the oven to 375°F so it’s ready to go once everything is assembled.
2. Grease a 9×13-inch baking dish with butter or nonstick spray to make serving and cleanup a breeze.
3. In a large mixing bowl, combine the pumpkin pie filling ingredients (pumpkin puree, both sugars, eggs, pumpkin pie spice, salt, vanilla, and evaporated milk). Whisk everything together until the mixture is smooth and creamy.
4. Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly with a spatula so it bakes up nice and level.
5. In a separate bowl, make the crisp topping. Combine the flour, oats, brown sugar, chopped pecans, cinnamon, salt and butter, using a fork (or clean hands) to work the butter into the mixture.
6. Sprinkle the oat-pecan topping evenly over the pumpkin layer, making sure to cover the surface from edge to edge.
7. Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin layer is set in the center. You’ll know it’s ready when it smells like fall and the edges are bubbling slightly.
8. Remove from the oven and let cool before serving. This gives the filling time to settle and makes it easier to scoop.
9. Serve warm on its own or with a big scoop of vanilla ice cream or whipped cream for the ultimate fall dessert experience!
This pumpkin pie crisp totally hits the spot when you want something simple, comforting, and full of fall flavor. It’s easy enough for a casual weeknight treat, but still special enough for your Thanksgiving table. Serve it with a scoop of vanilla ice cream or just grab a spoon and dig in straight from the dish. No judgment here, it’s that good!
More Fall Treats
- Pumpkin S’mores Cookies
- No Bake Pumpkin Lush Dessert
- Gingerbread Pumpkin Poke Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Edible Cookie Dough Pumpkins
- Apple Pie Pops
Pumpkin Pie Crisp
Ingredients
Pie Layer
- 1 15 oz can pumpkin puree
- 1/2 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup evaporated milk
Pecan and Oat Topping
- 1 cup all-purpose flour
- ¾ cup old fashioned oats
- ½ cup brown sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
Instructions
- Preheat the oven to 375°F so it’s ready to go once everything is assembled.
- Grease a 9×13-inch baking dish with butter or nonstick spray to make serving and cleanup a breeze.
- In a large mixing bowl, combine the pumpkin pie filling ingredients (pumpkin puree, both sugars, eggs, pumpkin pie spice, salt, vanilla, and evaporated milk). Whisk everything together until the mixture is smooth and creamy.
- Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly with a spatula so it bakes up nice and level.
- In a separate bowl, make the crisp topping. Combine the flour, oats, brown sugar, chopped pecans, cinnamon, salt and butter, using a fork (or clean hands) to work the butter into the mixture.
- Sprinkle the oat-pecan topping evenly over the pumpkin layer, making sure to cover the surface from edge to edge.
- Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin layer is set in the center. You’ll know it’s ready when it smells like fall and the edges are bubbling slightly.
- Remove from the oven and let cool before serving. This gives the filling time to settle and makes it easier to scoop.
- Serve warm on its own or with a big scoop of vanilla ice cream or whipped cream for the ultimate fall dessert experience!
